Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Eating Well: Red Russian Kale Frittata

Kale Frittata 1

Russian Kale Frittata (Quick note: I don’t use non-stick cookware, so frittatas take a bit more oil, I’ve noted where you can leave out 2tbsp if using non-stick). Rinse your kale well, the cut off the tough end bits of the stem, then finely chop kale and stem.  In a saute pan melt half the […]

Eating Well: Bok Choy Blossoms & Tortellini

Bok Choy Blossoms & Tortellini

Great, super fast meal using store-bough fresh tortellini, the last of my farmer’s market finds from last week, along with a tasty easy sauce of butter and goat cheese.  You’re done in minutes.  Boiling the water will take the longest. Bok Choy Blossoms & Tortellini The tortellini is fresh from Trader Joe’s $1.99 for a […]

Eating Well: Tuna Radicchio Salad

Tuna & Radicchio Salad

So, “Eating Well For One On A Budget” is way too long to put in most post titles, and EWFOOAB is an ugly shortening, so, we’re just going to call the series “Eating Well” from here out so the dish name can be in the title too. First, yes this is a full and filling […]

Eating Well For One On A Budget

Welcome to a new series here on how to cook for one person on a tight budget.  Over the course of the week I’ll be posting what I make with all of this. $9.55 all organic, from the Berkeley Farmer’s Market. Top: Bok Choi Blossoms $1.50 (I’d never heard of them before either). Snap Peas […]

Salsa Verde With Roasted Tomatillo

Salsa Verde

  This is a fast easy recipe for a salsa verde that is bright and flavorful. Salsa Verde – Time 30 minutes, Yield aprrox 2 cups. Ingredients: 1 pound tomatillos 2 teaspooons olive oil 1/4 cup red onion, minced 2 cloves of garlic, minced 1/3 bunch of cilantro, finely chopped 1 jalapeno or 1/2 an […]

Oxtail tacos with cuitlacoche, goat cheese, and salsa verde

Delicious!

Cuitlacoche is a fungus that grows on corn, in the United States, the FDA has gone to great lengths to eliminate this blight known as “Corn Smut,” in parts of Mexico they intentionally inoculate corn with the spores that deform the kernels and grow these fungal tumors.  They are intensely delicious, and they’re now being […]